Butternut Squash Patties Recipe - Allrecipes.com
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Butternut Squash Patties

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"I was looking for a way to use left over cooked butternut squash and looked at several recipes for ideas. Put these ingredients together, not sure how it would turn out. It's a keeper!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place butternut squash, cut-side up, in a 9x13-inch baking dish; cover with aluminum foil.
  3. Bake in the preheated oven until squash is tender, about 45 minutes. Cool slightly. Scoop flesh from butternut squash and transfer to a bowl; mash.
  4. Cook and stir pine nuts in a dry, heavy skillet over medium heat until toasted and fragrant, 3 to 5 minutes.
  5. Stir pine nuts, rice, bread crumbs, Parmesan cheese, basil, egg, ginger root, garlic, salt, and black pepper into mashed butternut squash until evenly combined; shape into patties.
  6. Heat oil in a heavy skillet over medium heat; cook patties, working in batches, until crispy and browned, 3 to 5 minutes per side.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr
  • READY IN 1 hr 20 mins

Footnotes

  • Cook's Notes:
  • Great way to use up left over cooked squash and rice. Can put together in a few minutes if squash and rice are pre-cooked. I melted fresh mozzarella cheese on top. Can coat patties with bread crumbs before frying for a crispier texture.
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Nutrition

  • Calories
  • 245 kcal
  • 12%
  • Carbohydrates
  • 34.8 g
  • 11%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 4.1 g
  • 17%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 201 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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